Mixed Bean Quinoa Chili

Nothing beats a nice warm bowl of chili on a winters day! I love experimenting with chili because you can basically get away with throwing anything in the pot. It’s a great dish to make when you have veggies to use up. Why throw out veggies just because they’re going soft or bruising? Those are perfect for soup, stews, or chili! It frustrates me when I see or hear about people wasting usable food. Sometimes you just need to get creative!

Quote of the week: Be quick to listen, slow to speak, and slow to anger towards others, for that is not the righteous life laid out for us.



Yield: 5 servings


  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 c green pepper, diced
  • 1/2 c yellow pepper, diced
  • 1 carrot, diced
  • 1/4 c mushrooms, diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 can diced tomatoes
  • 1 can mixed beans, drained and rinsed
  • 1 can tomato paste
  • 1 c water
  • 1/2 c quinoa
  • fresh cilantro


  1. In a large pot or skillet, heat olive oil over medium-high heat
  2. Once the oil is heated, add the onion and saute until translucent (approximately 2 minutes)
  3. Add the garlic, peppers, carrot, and mushrooms. Saute until the veggies are soft. Stir in the chili powder, cumin, and paprika and cover the veggies
  4. Add the diced tomatoes, mixed beans, tomato paste, water, and quinoa. Stir. Bring to a boil on high heat
  5. Once boiling, reduce heat to simmer on low and cover with lid
  6. Let the chili simmer for approximately 20-25 minutes, or until the quinoa has absorbed some of the liquid. Stir occassionally
  7. Garnish with fresh cilantro



3 thoughts on “Mixed Bean Quinoa Chili

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